| 食用菌风味物质的研究及应用进展 |
| |
| 引用本文： | 温泉,王锡昌.食用菌风味物质的研究及应用进展[J].长江大学学报,2006(11). |
| |
| 作者姓名： | 温泉 王锡昌 |
| |
| 作者单位： | [1]上海水产大学食品学院 [2]上海水产大学食品学院 上海 |
| |
| 基金项目： | 上海市重点学科建设资助项目(T1102) |
| |
| 摘 要： | 食用菌因其具有独特的风味和口感,长期以来一直是深受人们欢迎的风味食品或添加剂。就食用菌的风味(包括香味和滋味)物质组成特点以及在我国食品工业中的应用等作了简单介绍。
|
| 关 键 词： | 食用菌 风味物质 应用 |
Progress in Flavor Research of Edible Fungus and Its Application |
| |
| WEN Quan,WANG Xi-chang.Progress in Flavor Research of Edible Fungus and Its Application[J].Journal of Yangtze University,2006(11). |
| |
| Authors: | WEN Quan WANG Xi-chang |
| |
| Abstract: | Mushrooms have traditionally been used as a food or food-flavoring material because of their unique and subtle flavor.The flavor characteristics of edible fungus and its application in food industry were discussed. |
| |
| Keywords: | mushroom flavor component application |
| 本文献已被 CNKI 维普 等数据库收录！ |
